JavaScript seems to be disabled in your browser. You must have JavaScript enabled in your browser to utilize the functionality of this website.
You have no items in your shopping cart.
This is a recipe based on cooking in a sauce with great personality that we will use at the same time as a cooking liquid, so it will transmit not only taste but also an adequate cooking temperature to ensure the salmon turns out tender and juicy.
4 salmon supremes 10 g ginger Fresh coriander / coriander sprouts 1 spring onion 1 chilli pepper 100 g sunflower oil 200 g coconut milk 200 g vegetable stock ½ l brine (100 g of salt for every litre of water)
Induction cooktop with temperature control
Thai Salmon
50ºC / 20 min Fish 4 servings
Clean the salmon (bones and skin) and cut into chunks of the same size.
Submerge in brine at 10% for 15 minutes and set to one side (it can also be salted in the traditional way, as shown in the video).
In a pan, sauté the onion and the mushrooms cut into julienne strips with a little sunflower oil and add the sliced chilli pepper.
Cook for approximately 5 minutes, add the vegetable stock and cook for a few minutes longer.
Add the coconut milk, the grated ginger and leave to cook for 5 minutes on a very low heat.
Incorporate the pieces of salmon, cover in the sauce and cook at 50°C for 10-20 minutes (according to the thickness of the salmon) or on a very gentle heat if temperature control is not possible, aiming to avoid exceeding 50°C.
Serve the salmon in a bowl with the sauce, coriander sprouts and lime zest.
